Apricot Glazed Chicken, Rice and Buttered Veggies

This is such an easy dinner, it takes about 20 minutes, plus about 10 minutes of prep.

Apricot Chicken
Several pieces of boneless skinless chicken( whatever parts you like work, I use breasts)

2 cups Apricot Jam

Juice and zest from 1 lemon ( about a 1/4 cup lemon juice works too if you have no lemons)

In a heated pan brown seasoned chicken breasts. In a bowl mix jam and lemon juice and zest. When the chicken is cooked on both sides remove from pan and set aside. Take any chunks of fat from the pan and remove pan from heat. Pour the jam and juice mixture into the hot pan for about 1 minute, remove from pan and put in bowl.

Buttered Veggies

This can be done with asparagus or broccoli and carrots.

Veggies

1 cup chicken broth

3 tbsp butter

Use as many veggies as you like, cut into small pieces. If using carrots cut into thin strips.

In a pan boil 1 cup chicken broth, once boiling add veggies. Let veggies soften and add the butter, put lid on pan and let the butter sauce thicken.

I just use a rice cooker for my rice.


To serve

Place rice on plate and chicken breast over the rice. Cover with the hot jam sauce. Serve the veggies as a side.

Enjoy!